Veal Piccata

Name: Veal Piccata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 296 milliliters low-fat chicken stockor low-sodium fat-free chicken broth; 79 milliliters dry white wine; 1 Tbsp all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley; 1 lemon, thinly sliced; 1 Tbsp fresh lemon juice; 8 servings Accompaniment:buttered noodles with chives; 1 teaspoons salt; 1 Tbsp unsalted butter; 907 grams veal cutlets (also called scallopini; 1/4 inch thick); 2 Tbsps water

You can never have too many main course recipes, so give Veal Piccatan Head to the store and pick up veal cutlets, lemon, accompaniment:buttered noodles, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.

Ingredients you will need

Stock

Wine

Equipment you will use

Sauce Pan

Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Ingredients you will need

Salt And Pepper

Lemon Juice

Butter

All Purpose Flour

Sauce

Stock

Water

Equipment you will use

Whisk

Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

Ingredients you will need

Veal

Cooking Oil

Equipment you will use

Paper Towels

Grill Pan

While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.

Ingredients you will need

Salt And Pepper

Lemon